Curried Lentil Tortilla

Author Notes

A healthful and easy to assemble slow cooker curried lentil tortilla, born out of a desire to feed hungry mouths at Halloween a simple, low maintenance and whole food dinner. This has become a favorite in our home. Spoon the lentils into warm tortilla and top with sour cream and cilantro. Serve with a refreshing light Mexican beer, a mango yoghurt smoothie or an iced Chai Latte. —Jane McKay

Serves
8

Ingredients

2 tablespoons
light olive oil

1 cup
onion, diced

1 cup
carrots, diced

2 teaspoons
ginger, minced

2 teaspoons
garlic, minced

1 teaspoon
coriander seed, ground

1 teaspoon
turmeric, ground

1 teaspoon
cumin, ground

1 tablespoon
curry powder

1 tablespoon
tomato paste

1.5 cups
French green lentils

3 cups
vegetable or chicken broth

1 packet
flour tortilla

1 cup
light sour cream

2 tablespoons
cilantro, chopped

In This Recipe

Directions

Heat the olive oil in a skillet. Add the onion, carrot, ginger, garlic and sauté gently for 3 minutes.

Next stir the spices and curry powder into the onion mixture and cook for a further 2 minutes.

Add the tomato paste, lentils and chicken broth water mixture. Stir well to combine the ingredients.

Pour the lentil mixture into the slow cooker and cook on LOW for 5 hours or HIGH for 2 ½ hours. This can be left on the warm setting for up to 2 hours once cooked.

Make up the tortilla as required, spooning a generous amount of lentils into the center, top with sour cream and chopped cilantro